Optimizing tannin precipitation in cashew apple juice
The juice extracted from cashew apples contains tannins that must be reduced due to their astringency and anti-nutritional properties. This study investigated reducing the tannins in cashew apple juice by mixing gelatin at 0.0 to 1.0% (w/v) with the juice for 5 to 15 min. Response surface methodolog...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041634366&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59213 |
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| Institution: | Chiang Mai University |
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